Greek Orzo Salad with Feta, Chickpeas, and Fresh Herbs Recipe
This Greek Orzo Salad is a refreshing and hearty pasta salad featuring cucumbers, chickpeas, cherry tomatoes, red onion, feta cheese, and fresh herbs, all tossed in a zesty herb dressing. Perfect as a main course or a side dish, it's quick to prepare and full of vibrant Mediterranean flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 8 ounces dried orzo pasta, cooked in salted water according to package directions, then cooled
- 1 1/2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup chickpeas
- 1/4 cup minced red onion
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped fresh parsley
Dressing Ingredients
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the cooled orzo pasta, diced cucumber, halved cherry tomatoes, chickpeas, minced red onion, chopped fresh parsley, and crumbled feta cheese, mixing gently to combine all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and pepper until the dressing is smooth and emulsified.
- Combine and Toss: Pour the prepared dressing over the pasta mixture in the large bowl. Toss thoroughly to ensure every ingredient is coated with the flavorful dressing. Serve immediately or refrigerate for later.
Notes
- To cool your orzo quickly and prevent clumping, run it under cold water using a colander.
- This salad can be prepared up to 8 hours ahead of serving, making it a convenient option for meal prep or entertaining.
